Nutrition
The preparation of maize in an alkaline solution of mineral lime or calcium hydroxide, used in the production of flour for corn tortillas, significantly enriches the nutritional value of maize as a source of vitamins, dietary minerals and protein. The limewater used in the process adds its own bioavailable calcium, while it also renders the B vitamins and amino acids in maize far more easily absorbable by the human digestive system.
The process, called nixtamalization, was developed indigenously by pre-Columbian cultures and predates European contact by many centuries, if not millennia.
Read more about this topic: Corn Tortilla
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